Jamie Oliver 5 Ingredients Kafteji is made with green peppers, ripe tomatoes, Maris Piper potatoes, harissa, and eggs. This healthier, oven-baked version of the traditional Tunisian Kafteji creates a delicious and hearty meal that takes about 50 minutes to prepare and can serve up to 2 people.
This Kafteji Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 green peppers
- 2 large ripe tomatoes
- 500g Maris Piper potatoes
- 1 tablespoon harissa or rose harissa, plus extra to serve
- 2 large eggs
How To Cook Tunisian Kafteji:
- Roast the peppers and tomatoes: Preheat the oven to 200°C (400°F). Trim, halve, and deseed the peppers, and halve the tomatoes. Place them cut side up in a large roasting tray, season with sea salt and black pepper, and roast for 35 minutes, until tender.
- Roast the potatoes: Scrub the potatoes, slice them in half lengthways, then cut into ½cm thick moons. Dress with 1 tablespoon of olive oil, season, and spread out in a single layer on a separate baking tray. Roast for 25 minutes or until golden and crisp.
- Chop the roasted veggies: Once the peppers and tomatoes are roasted, finely chop them, discarding any tough skin. Place in a bowl, dress with the harissa, and season to taste with salt, pepper, and a splash of red wine vinegar.
- Fry the eggs: Fry the eggs to your liking in a pan with a little oil.
- Serve the dish: Serve the roasted vegetables alongside the crispy potatoes and fried eggs. Drizzle with extra harissa to taste, and enjoy!
Recipe Tips
- Make sure veggies are soft: Roast the peppers and tomatoes until they are soft and easy to chop.
- Crispy potatoes are key: Spread the potatoes evenly on the tray to make sure they get crispy.
- Add the right amount of harissa: Adjust the harissa to your taste—start with less, and add more if you want.
- Season well: Season the veggies and potatoes with salt and pepper for the best flavor.
- Cook eggs how you like: Fry your eggs the way you like them, whether soft or with crispy edges.
How To Store & Reheat Leftovers
Storing: Let the kafteji cool completely before placing it in an airtight container. Store in the fridge for up to 2 days.
Reheating: To reheat, place the leftovers in a non-stick pan over medium heat and warm for 5-7 minutes until heated through.
Nutrition Facts
- Calories: 380 kcal
- Fat: 15.3g
- Saturated Fat: 2.8g
- Protein: 13.9g
- Carbohydrates: 50.4g
- Sugars: 8.3g
- Salt: 0.9g
- Fibre: 4.5g
Try More Jamie Oliver 5 Ingredients Recipes:
Jamie Oliver 5 Ingredients Kafteji
Description
Jamie Oliver 5 Ingredients Kafteji is made with green peppers, ripe tomatoes, Maris Piper potatoes, harissa, and eggs. This healthier, oven-baked version of the traditional Tunisian Kafteji creates a delicious and hearty meal that takes about 50 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Roast the peppers and tomatoes: Preheat the oven to 200°C (400°F). Trim, halve, and deseed the peppers, and halve the tomatoes. Place them cut side up in a large roasting tray, season with sea salt and black pepper, and roast for 35 minutes, until tender.
- Roast the potatoes: Scrub the potatoes, slice them in half lengthways, then cut into ½cm thick moons. Dress with 1 tablespoon of olive oil, season, and spread out in a single layer on a separate baking tray. Roast for 25 minutes or until golden and crisp.
- Chop the roasted veggies: Once the peppers and tomatoes are roasted, finely chop them, discarding any tough skin. Place in a bowl, dress with the harissa, and season to taste with salt, pepper, and a splash of red wine vinegar.
- Fry the eggs: Fry the eggs to your liking in a pan with a little oil.
- Serve the dish: Serve the roasted vegetables alongside the crispy potatoes and fried eggs. Drizzle with extra harissa to taste, and enjoy!
Notes
- Make sure veggies are soft: Roast the peppers and tomatoes until they are soft and easy to chop.
- Crispy potatoes are key: Spread the potatoes evenly on the tray to make sure they get crispy.
- Add the right amount of harissa: Adjust the harissa to your taste—start with less, and add more if you want.
- Season well: Season the veggies and potatoes with salt and pepper for the best flavor.
- Cook eggs how you like: Fry your eggs the way you like them, whether soft or with crispy edges.